Archive for the ‘Soups-Chowders-Chili's-Stew’ Category

You can’t get more basic than this! It is so good on wintery day. SO good. Simple, easy, extremely full of nutrition, and vegan, even…unless…you want to add some chicken, turkey, ground beef, even hunks of firm fish…whatever you like. Anything goes in this pot o’ deliciousness!

The following is how I usually make it – but, really, it’s a whatever-you’ve-got-in-the-fridge type deal. I saute the first few aromatics and then add the broth and tomato sauce. THEN, I can add as many vegetables as it will hold. I love my soup to have a lot of substance and a little liquid, so I use a ton. (In other words, the amounts of vege are only suggested, and negotiable! If you use less the stats will go down a little, of course.)

As with just about every fabulous soup, this is better the next day…and the next…and freezes like a dream.

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2 tablespoons olive oil

1 large onion, diced

4 cloves garlic, chopped

2 large stalks of celery, sliced

One 15-ounce can tomato sauce OR diced or crushed tomatoes

Two 32-ounce boxes vegetable or chicken broth

3 large carrots, sliced

2 medium zucchini, yellow crook neck, etc – diced

4 medium sized waxypotatos (red or white), chunked

One 14-ounce can green beans, drained, OR 2 cups frozen

1 cup frozen corn (Trader Joe’s roasted is fab!)

One (approx 9-ounce) box frozen chopped spinach

1 cup frozen shelled edamame

2 tablespoons pearl barley

1 teaspoon salt (may need more, depending on your taste)

1 teaspoon ground cumin

1 teaspoon sugar

1/2 teaspoon freshly ground black pepper

Few dashes cayenne pepper

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In a large stockpot, over medium heat, add the olive oil, onion, garlic, and celery. Cook for 5 minutes, or until onion is beginning to soften.

Pour in the tomato sauce (or diced or crushed, undrained) and broth. Add in vegetables until it’s as “thick” as you like it. I use them ALL in the amounts written!

Add barley, salt, cumin, sugar, pepper, and cayenne. Stir well, and cover, bring to a boil. Reduce heat to low and simmer for an hour or until veggies are tender.

Makes A LOT! I don’t know…probably ten really good sized servings. Let’s go with that. It’s all vegetables and a little oil – shouldn’t even have to count the calories!!

When you’re in the mood for something decadent tasting but not a heavy meal, this will do just fine. Silky smooth and slightly spicy, with an exotic bent that is luxurious and comforting, this soup takes no time at all. I used chicken broth, but using vegetable broth makes it completely vegan.

1/2 teaspoon salt (I added a little more once it was cooked…just my preference)

1/4 teaspoon dried cilantro

1/4 teaspoon sugar

1/8 powdered ginger

Dash freshly grated nutmeg

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In a large sauce pan, over medium heat, saute the garlic, shallots, and carrots in the olive oil for 5 minutes. Add the lentils, cherries, chicken/vegetable broth, water, coconut milk, curry powder, salt, cilantro, sugar, ginger, and nutmeg. Bring to a boil. Reduce heat, cover, and simmer for about 20 minutes, or until lentils are very soft. Allow to cool slightly.

In batches, add soup to blender and process until smooth. Reheat gently over low. Serve with a drizzle of coconut milk and garnish with cherries, if desired. Makes approx. 6 (1 cup) servings.

Don’t know about where you are, but in my neck of the woods this last month and a half have been a little drizzly and dreary. And by a little I mean nothing-but!!

Time to warm up.

Soup always makes you feel better – the act of gathering the ingredients, chopping the veggies, smelling the onions and garlic simmer in olive oil and a little butter…feels like you are really accomplishing something!

These are some of my favorites (click on title for recipe) – most deal with groceries probably already in your arsenal, or can be made with WHATEVER you have on hand. There are no rules…all’s fair in love and soup!

This soup is filling and so easy…it doesn’t take hours to simmer, but can be on the table in 50 minutes! Full of vegetables and chunks of leftover meatloaf floating in a seasoned broth….for your family add a crusty Italian loaf rubbed with garlic and drizzled with olive oil and there’s your complete meal!

Vege Version: Use vegetarian meatballs. Trader Joe’s has some available, that are very good. OR leave them out altogether…still scrumptious!

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2 tablespoons olive oil

1 cup diced onion

1/2 cup diced carrots

3/4 cup diced celery

2 garlic cloves, minced

1 1/2 cups shredded cabbage

1 medium zucchini, sliced

6 cups beef or vegetable broth

1 tablespoon Italian Seasoning herb mix

1/4 teaspoon black pepper

1/2 teaspoon sugar

Salt to taste

One 28-ounce can diced tomatoes, UNDRAINED

One 6-ounce can tomato paste

2 cups or more of chunks of leftover meatloaf OR prepared meatballs (24 regular-sized)

This soup sounds fussy, but is really pretty easy and is protein-packed with moist, flaky white fish. Prepare a crisp Caesar salad that you can eat, too, and a pan of hot whole wheat rolls for the family.

You can leave out the corn, but it gives a nutty sweetness – and it’s gorgeous! If you decide to though, add one more cup of peppers…maybe orange, or yellow for contrast.

Preheat oven to 450 degrees. Line a baking sheet with foil and place diced red peppers on foil. Drizzle with 1/2 teaspoon of the olive oil and toss to coat. Roast for 10 minutes. Stir and add corn. Roast for 10 minutes more. Remove from oven and set aside.

In a large saucepan add the remaining olive oil and cook onions and garlic over medium heat for 8-10 minutes or until just starting to turn golden. Add peppers and corn mixture. Add flour and stir in until well combined. Add chicken broth, salt, black pepper, tarragon, lemon pepper, parsley, oregano, nutmeg, red pepper flakes, and half & half. Bring to a boil. Reduce heat and simmer for 5 minutes. Add fish and simmer for 5 minutes longer or until fish flakes easily with a fork. Makes 4 servings – about 1 1/4 cups each.

Fast, hot, easy…your family will love it and it’s a great way to sneak some veggies past the kids. (Okay…you can see the veggies, but they’ll want to eat them!) Serve with garlic bread for the family and a quick Caesar Salad for an “Italian” meal that will be a hit.

This freezes great – so don’t worry about there being too much. As with any soup, it’s also better as leftovers!

To make it vegetarian sub out the real sausage for the Boca Italian Sausages…(photo below…). So good!

I love this chowder – thick, rich, without being full of fat and calories. Chicken chunks paired with chewy wild rice – just a touch, enough to give the illusion without too many added carbs…easy and filling. The ingredients list is long, but it’s quick to put together!

Serve this with warm whole grain rolls for your family and maybe a chopped green salad.